1. Broil peppers 4 inches from the heat until charred, 8 to 10 minutes, turning the jalapenos halfway through. Cool completely, then peel all the peppers and combine with the remaining ingredients in a blender.

2. Puree until smooth, then transfer sauce to a small jar that has been freshly washed and dried. Sauce will keep in the fridge for up to 2 weeks.

2. Transfer puree to a medium saucepan and bring to a boil. Lower the heat and simmer until sauce no longer tastes raw, about 5 minutes. Season with salt to taste. Pour sauce into 2 freshly washed and dried jars. Sauce will keep in the fridge for up to 1 month.

Makes about 2 cups21 calories per 2 Tbsp

Make it Sweeter
Leave out the canned tomatoes, tomato paste, and honey, and make the puree using 1 1/2 cups ketchup and 1/2 teaspoon ground ginger instead.

1. Place chilies in a large, freshly washed and dried jar. In a small saucepan, bring vinegar to a boil. Pour still-hot vinegar over peppers and let cool to room temperature. Seal the jar and store it at room temperature for 2 weeks, shaking it occasionally.

2. Taste the infused vinegar. If it's spicy enough, strain out the peppers; if it's not, add a couple of dried chilies and wait another week before straining. Vinegar will keep at room temperature indefinitely.

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